Caring for your carbon steel knife

Carbon steel knives need a bit more care than their stainless steel counterparts.

Carbon steel CCK cleaver with a wooden handle, held above a chopping board

  1. Wipe during preparation. Wipe food from the blade regularly, especially after cutting acidic ingredients such as tomatoes or citrus fruit. Dry the blade whenever you put it aside.

  2. Wash by hand after use. Use warm water, mild washing-up liquid and a soft sponge. Never soak the knife, leave it in the sink or put it in the dishwasher. Dry the blade and handle promptly and thoroughly with a clean tea towel before putting it away.

  3. Expect the blade to change colour. Blue, grey and darker patches develop naturally as exposed carbon steel reacts with food. This is called a patina and is part of the charm and appeal of a carbon steel knife. A properly developed patina reduces the steel’s reactivity over time, but the blade still needs cleaning and drying. Let it develop through normal use; there’s no need to force it with tricks such as vinegar or mustard.

  4. Oil before storing for a while. Apply a very thin layer of food-safe mineral oil to the clean, completely dry blade. Store with the edge protected and check that any sheath or blade guard is dry inside. Wash the knife before using it again.

  5. Deal with rust promptly. Rust left untreated can cause pitting in the steel. Small surface spots can often be removed with a knife rust eraser, following its instructions. Abrasives can scratch the blade or remove its finish, so take care with coated blades. If you’re unsure whether a mark is rust or patina, contact us before treating it.

But most importantly: enjoy your knife. CCK knives are not about perfection; they are professional tools meant to be used every day. Embrace the imperfection, and happy cooking!